Fillet mignon help

AlabamaGrillBillies · 11-22-2008, 10:36 AM

I'm cooking fillets for the first time tonight. I have a 22" weber and a offset smoker i can get to 450 pretty easily. I was thinking about a marinade for a few hours, dry patting down, then coating with olive oil, rubbing with Bovine Bold. Off to sear on the webber and then finnishing at around 425-450 in my offset using hickory wood.

Does this sound about right? I'd love some suggestions or past experiences with cooking fillet mignon. I'd really like to impress the wife tonight.

Side dishes are grilled asparagus and baked sweet potatoes.

JD McGee · 11-22-2008, 10:45 AM

How thick are your fillets and how do you like them grilled? I usually grill mine direct (450-500 grate temp) for 3-4 minutes per side (1 1/2 inch thick) for med rare...then let them rest for 5 minutes before serving. I do not marinade...I let them sit out for about 30 minutes at room temp then season just before putting on the grill. Good luck!

Serve them up with a Columbia Crest Grand Estates Cabernet or Merlot...good pairing...IMHO!

Bbq Bubba · 11-22-2008, 10:46 AM

Sounds like a good plan but cook the steaks indirect on the Weber to get some smoke and then finish directly over the coals! (reverse sear mod)

Saves getting the offset dirty!

Big Mike · 11-22-2008, 10:47 AM

Sounds pretty good to me. Personally, I would start in the offset at a lower temp and then when the meat is about 10 degrees from my finish temp, throw it on the grill for a last minute sear.

AlabamaGrillBillies · 11-22-2008, 10:54 AM

Well I will be using the offset this afternoon on some turkey breast, so it will already be going, all it will need is a little stoking to get to 450. I was just afraid of direct cooking the whole time on the webber. I like medium rare and the wife likes medium. I was afraid that direct cooking would cook the outside too much.

Barbarian · 11-22-2008, 10:59 AM

I like Big Mike's method. I love to smoke my filets for about an hour then grill em. If the offset is going to be lit then give it a shot. I don't marinade steaks, but that's just me. I like to use Orange pepper, lowerys seasoned salt, hickory smoked salt, onion powder, garlic powder and depending on my mood cajun or mesquite for a little kick. Enjoy!!!!!

AlabamaGrillBillies · 11-22-2008, 11:04 AM

Filets are about 2" thick. In the pack I bought I got three nice ones and one smooshed one :(

AlabamaGrillBillies · 11-22-2008, 11:17 AM

JD McGee · 11-22-2008, 11:45 AM

Since you are cooking on a Weber...here are a few tips from their website on cooking 2 inch thick fillets.

http://www.weber.com/bbq/pub/recipe/...x?c=beef&r=188

excerpt: Sear the filet's over Direct High heat for 10 minutes, turning once halfway through grilling time. Continue grilling over Indirect Medium heat until the internal temperature reaches 135°F for medium rare, 5 to 8 minutes.

Good luck...I hope you have a great evening with your wife!

Barbarian · 11-22-2008, 07:02 PM

And now that it is night time, how did the cook go?????

Kevin · 11-22-2008, 07:32 PM

Quote:

Originally Posted by JD McGee

How thick are your fillets and how do you like them grilled? I usually grill mine direct (450-500 grate temp) for 3-4 minutes per side (1 1/2 inch thick) for med rare...then let them rest for 5 minutes before serving. I do not marinade...I let them sit out for about 30 minutes at room temp then season just before putting on the grill. Good luck!

Serve them up with a Columbia Crest Grand Estates Cabernet or Merlot...good pairing...IMHO!

Good advice, until the wine stuff. I don't know chit about that, so I can't comment. No disrespect intended JD. I'm just ignorant on the wine, the cooking part I agree with.

grillfella · 11-23-2008, 12:25 AM

nice cuts of meat need very little seasoning

AlabamaGrillBillies · 11-23-2008, 08:16 AM

Ok, time to update. First off, wow was it good! Seriously the best steak I've ever had, better than the filets I've had in fancy resteraunts. I think the two biggest things that influenced the amazing flavor was the Bovine Bold rub, and the high temp hickory smoke finish. The grilled asparagus was great, the baked sweet potatoes were spot on and my wife made some kickin' peach cobbler. Had a nice side salad and a sweet read table wine from Tn. Here are some of the pics. Oh I also smoked a turkey breast yesterday.

PFSmith · 11-23-2008, 08:25 AM

Most excellent looking eats! Seriously, the filets seemed to have more marbling that I'm used to seeing in tenderloin. I'm in Homewood - where did you manage to find those filets? They don't look like the ones I am used to seeing from Mr. P's.

Pat

AlabamaGrillBillies · 11-23-2008, 10:09 AM

Quote:

Originally Posted by PFSmith

Most excellent looking eats! Seriously, the filets seemed to have more marbling that I'm used to seeing in tenderloin. I'm in Homewood - where did you manage to find those filets? They don't look like the ones I am used to seeing from Mr. P's.

Pat

Hey Pat, Roll Tide buddy. I got the meat from the Sam's on Lakeshore, your neck of the woods. I work off of greensprings so its just a hop skip and a jump for me.

11-22-2008, 10:36 AM	#1
AlabamaGrillBillies is one Smokin' Farker Join Date: 03-07-07 Location: Birmingham Alabama	Fillet mignon help I'm cooking fillets for the first time tonight. I have a 22" weber and a offset smoker i can get to 450 pretty easily. I was thinking about a marinade for a few hours, dry patting down, then coating with olive oil, rubbing with Bovine Bold. Off to sear on the webber and then finnishing at around 425-450 in my offset using hickory wood. Does this sound about right? I'd love some suggestions or past experiences with cooking fillet mignon. I'd really like to impress the wife tonight. Side dishes are grilled asparagus and baked sweet potatoes. __________________ ΜOΛΩΝ ΛΑΒΕ Leverguns, 1911s and BBQ Thank God i'm American! Matt Pair, member of the AlabamaGrillBillies Cookteam and Catering company. 24x54 Offset stick burner, 18" WSM, UDS, Mutiple Weber Kettles and a 22" WSM on the way.

11-22-2008, 10:45 AM	#2
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA	How thick are your fillets and how do you like them grilled? I usually grill mine direct (450-500 grate temp) for 3-4 minutes per side (1 1/2 inch thick) for med rare...then let them rest for 5 minutes before serving. I do not marinade...I let them sit out for about 30 minutes at room temp then season just before putting on the grill. Good luck! Serve them up with a Columbia Crest Grand Estates Cabernet or Merlot...good pairing...IMHO! __________________ "The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets...

11-22-2008, 10:46 AM	#3
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	Sounds like a good plan but cook the steaks indirect on the Weber to get some smoke and then finish directly over the coals! (reverse sear mod) Saves getting the offset dirty! __________________ Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013

11-22-2008, 10:47 AM	#4
Big Mike is one Smokin' Farker Join Date: 10-12-07 Location: Dayton Ohio	Sounds pretty good to me. Personally, I would start in the offset at a lower temp and then when the meat is about 10 degrees from my finish temp, throw it on the grill for a last minute sear. __________________ ROLL TIDE!!!! Big Mike Eagle River Barbecue Yoder YS640 Stumps Platinum 5 Trailer Members Mark 8 Burner Gasser

11-22-2008, 10:54 AM	#5
AlabamaGrillBillies is one Smokin' Farker Join Date: 03-07-07 Location: Birmingham Alabama	Well I will be using the offset this afternoon on some turkey breast, so it will already be going, all it will need is a little stoking to get to 450. I was just afraid of direct cooking the whole time on the webber. I like medium rare and the wife likes medium. I was afraid that direct cooking would cook the outside too much. __________________ ΜOΛΩΝ ΛΑΒΕ Leverguns, 1911s and BBQ Thank God i'm American! Matt Pair, member of the AlabamaGrillBillies Cookteam and Catering company. 24x54 Offset stick burner, 18" WSM, UDS, Mutiple Weber Kettles and a 22" WSM on the way.

11-22-2008, 10:59 AM	#6
Barbarian is One Chatty Farker Join Date: 11-07-07 Location: Middletown California	I like Big Mike's method. I love to smoke my filets for about an hour then grill em. If the offset is going to be lit then give it a shot. I don't marinade steaks, but that's just me. I like to use Orange pepper, lowerys seasoned salt, hickory smoked salt, onion powder, garlic powder and depending on my mood cajun or mesquite for a little kick. Enjoy!!!!! __________________ Cheers, Jerry aka Barbarian Drumhead - UDS x 2 & UDG Thermopen Keep on Smokin' KC native missin' KC IMBAS Certified MOINK Baller 2009 I also support PETA - People Eating Tasty Animals

11-22-2008, 11:04 AM	#7
AlabamaGrillBillies is one Smokin' Farker Join Date: 03-07-07 Location: Birmingham Alabama	Filets are about 2" thick. In the pack I bought I got three nice ones and one smooshed one :( __________________ ΜOΛΩΝ ΛΑΒΕ Leverguns, 1911s and BBQ Thank God i'm American! Matt Pair, member of the AlabamaGrillBillies Cookteam and Catering company. 24x54 Offset stick burner, 18" WSM, UDS, Mutiple Weber Kettles and a 22" WSM on the way.

11-22-2008, 11:17 AM	#8
AlabamaGrillBillies is one Smokin' Farker Join Date: 03-07-07 Location: Birmingham Alabama	__________________ ΜOΛΩΝ ΛΑΒΕ Leverguns, 1911s and BBQ Thank God i'm American! Matt Pair, member of the AlabamaGrillBillies Cookteam and Catering company. 24x54 Offset stick burner, 18" WSM, UDS, Mutiple Weber Kettles and a 22" WSM on the way.

11-22-2008, 11:45 AM	#9
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA	Since you are cooking on a Weber...here are a few tips from their website on cooking 2 inch thick fillets. http://www.weber.com/bbq/pub/recipe/...x?c=beef&r=188 excerpt: Sear the filet's over Direct High heat for 10 minutes, turning once halfway through grilling time. Continue grilling over Indirect Medium heat until the internal temperature reaches 135°F for medium rare, 5 to 8 minutes. Good luck...I hope you have a great evening with your wife! __________________ "The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets...

11-22-2008, 07:02 PM	#10
Barbarian is One Chatty Farker Join Date: 11-07-07 Location: Middletown California	And now that it is night time, how did the cook go????? __________________ Cheers, Jerry aka Barbarian Drumhead - UDS x 2 & UDG Thermopen Keep on Smokin' KC native missin' KC IMBAS Certified MOINK Baller 2009 I also support PETA - People Eating Tasty Animals

11-23-2008, 12:25 AM	#12
grillfella is one Smokin' Farker Join Date: 02-13-07 Location: Best BBQ in south whittier los angeles	nice cuts of meat need very little seasoning

11-23-2008, 08:16 AM	#13
AlabamaGrillBillies is one Smokin' Farker Join Date: 03-07-07 Location: Birmingham Alabama	Ok, time to update. First off, wow was it good! Seriously the best steak I've ever had, better than the filets I've had in fancy resteraunts. I think the two biggest things that influenced the amazing flavor was the Bovine Bold rub, and the high temp hickory smoke finish. The grilled asparagus was great, the baked sweet potatoes were spot on and my wife made some kickin' peach cobbler. Had a nice side salad and a sweet read table wine from Tn. Here are some of the pics. Oh I also smoked a turkey breast yesterday. __________________ ΜOΛΩΝ ΛΑΒΕ Leverguns, 1911s and BBQ Thank God i'm American! Matt Pair, member of the AlabamaGrillBillies Cookteam and Catering company. 24x54 Offset stick burner, 18" WSM, UDS, Mutiple Weber Kettles and a 22" WSM on the way.

11-23-2008, 08:25 AM	#14
PFSmith Got Wood. Join Date: 11-09-08 Location: Homewood, Alabama	Most excellent looking eats! Seriously, the filets seemed to have more marbling that I'm used to seeing in tenderloin. I'm in Homewood - where did you manage to find those filets? They don't look like the ones I am used to seeing from Mr. P's. Pat